This recipe has been a good friend for a long time. It is lightening quick to get on the table, and some nights….that is a gift! Pork tenderloin is great: lean, affordable, and tender!!
- 1 whole pork tenderloin, cut into 5 or 6 two inch thick diagonal pieces
- 2 teaspoons lemon pepper, or more to taste
- 2 T rice flour (or all-purpose for those who can do gluten or tapioca/almond for Paleo)
- 2 tablespoons allowed butter
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce, gluten free
- 1 teaspoon Dijon-style mustard
- 1 tablespoon minced parsley
- Flatten each piece of tenderloin to ½". thin even pieces. Sprinkle surfaces of pork with lemon pepper, then rice flour...this really just a sprinkling to gave it added crunch, but you could forgo the flour altogether if you'd like: I just liked the texture it provided!
- Heat butter in heavy nonstick skillet; brown pork evenly, about 3 minutes on each side. I like to wait and flip the them when I see the cooked pork color creeping up the sides of the piece. Remove to serving platter, keep warm.
- Add lemon juice, Worcestershire sauce and mustard to skillet. Cook, stirring with pan juices, until heated through. Pour sauce over medallions, sprinkle with parsley and serve.
Any of the links in my posts may be affiliate links. If you click on them and make a purchase, I might make a commission. Your support is much appreciated and pays for the cost of running this free resource!